What did I cook this weekend.....

[Temptd2]

Interesting. How is it?

I've had Paella a couple of times and liked it. I'm not overly concerned about rice for my lower carb diet, but I'm curious to know if cauliflower is a good substitute. I've had it mashed before, and it was just ok. Not close enough to mashed potatoes to make me want to keep making it.

I do like steamed cauliflower with salt and butter just fine, though.

The trick with mashed cauli is not to make it "exactly like mashed taters" (which it never is) but to make it so delicious that you don't care!

I start with fresh cauli, cut into florets, micro steam til very tender, drain VERY well - put in food processor, add a chunk of butter and several chunks of brie (or cream cheese if you don't have brie) and salt/pepper, then blend with the pulse til it's all just blended together well. You can tighten it up a bit with some Parm cheese if needed.

Alternatively, I've also heard some lower-carb folks tighten it up with instant mashed potato flakes with good results. I haven't personally tried that but I'm betting it would be pretty good too!

The thing we like even better is loaded fauxtater casserole - steamed cauli florets, lots of shredded cheddar, bacon bits, sliced green onions, a little paprika and butter and some sour cream. Mix all together, slap in a baking dish and pop it in the oven til it's good and hot. You can top it before baking with some French fried onions if you like - I get them at the Indian market, nothing but onions that have been fried crispy in palm oil.

 

[passedpawn]

My wife makes mashed cauliflower all the time. It's creamer and sweeter than pots. Very tasty though. I don't mess with her when she's cooking (good way to lose a finger), but I would spice it up with some rosemary or something. It's very one-dimensional as is.

 

[mattmmille]

My wife makes mashed cauliflower all the time. It's creamer and sweeter than pots. Very tasty though. I don't mess with her when she's cooking (good way to lose a finger), but I would spice it up with some rosemary or something. It's very one-dimensional as is.

I like the mix of cauliflower with the potatoes. I used Yukon Gold and, with the butter and half'n'half, it's very tasty without anything else but salt. I've done straight cauliflower blended in the food processor with chicken stock. It was good, but not vegetarian and definitely one dimensional.

 

[Staestc]

Well, podz flung a craving on me. Starting my favorite Vindaloo in Pungent Brown Sauce! Lol
View attachment ImageUploadedByHome Brew1426296982.326032.jpg

 

[Temptd2]

Well, podz flung a craving on me. Starting my favorite Vindaloo in Pungent Brown Sauce! Lol

I adore vindaloo! Pork, chicken, beef, whatever. It's all good.

I took the smoked turkey breast I made yesterday, sliced thinly, and made panini sandwiches with sourdough, homemade mayo, pesto, Tillamook Swiss cheese, and bacon. Ate some homemade BBQ potato chips and washed it all down with a Centennial Blonde Ale.

 

[ChefRex]

Well, podz flung a craving on me. Starting my favorite Vindaloo in Pungent Brown Sauce! Lol
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How spicy do you make it?

I too love vinaloo, watching

 

[Staestc]

Not as spicy as I like. Wife has issued if I do. But pretty hot still, and the flavor is amazing.

 

[ChefRex]

Not as spicy as I like. Wife has issued if I do. But pretty hot still, and the flavor is amazing.

Got a recipe or a link? I may have found what's for dinner this weekend, i have a hankering

 

[Staestc]

I have a recipe in word and will post it. I can't do that till I get to my computer in a bit.

 

[Staestc]

Onions are about where they need to be. Now is the cool part which is why I love cooking Indian. Adding the meat that has been marinating in all that ginger garlic and spices. The smells are just amazing!!
View attachment ImageUploadedByHome Brew1426298506.482526.jpg

 

[ChefRex]

Onions are about where they need to be. Now is the cool part which is why I love cooking Indian. Adding the meat that has been marinating in all that ginger garlic and spices. The smells are just amazing!!
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You didn't mention what meat you're using.

 

[Staestc]

This is pork. The recipe calls for shoulder which is great cause this cooks for a long time and breaks down the fat and connective tissue. I'm using boneless loin cause that's what SHMBO got for me. And it's every bit as good and easier to prep!

The recipe I put together is doubled, which is about 4 lbs of meat. You have to add the meat to the onions in 3-4 batches to get rid of excess water and not just stew it. All the meat is in now.
View attachment ImageUploadedByHome Brew1426299535.235326.jpg

 

[ChefRex]

This is pork. The recipe calls for shoulder which is great cause this cooks for a long time and breaks down the fat and connective tissue. I'm using boneless loin cause that's what SHMBO got for me. And it's every bit as good and easier to prep!

The recipe I put together is doubled, which is about 4 lbs of meat. You have to add the meat to the onions in 3-4 batches to get rid of excess water and not just stew it. All the meat is in now.
View attachment 263324

Looking good! Suddenly hungry again

 

[Staestc]

You cook the pork for a long time. Recipe says till you see pools of oil but in my experience with loin it is pretty dry.
View attachment ImageUploadedByHome Brew1426301651.719503.jpg
You have to mind it and stir, scraping the bits off the bottom during this time.

I cook it outside on my beer burner because my vent hood does not vent outside and though it smells great cooking, you can't get the smell out of the house! Of course it's a great excuse to smoke a cigar too.

 

[Staestc]

Tamarind and salt are in. Now it's just a low simmer for and hour or so to reduce it and tighten it up, and finish cooking the pork.
View attachment ImageUploadedByHome Brew1426302255.949424.jpg

 

[podz]

Interesting. How is it?

I've had Paella a couple of times and liked it. I'm not overly concerned about rice for my lower carb diet, but I'm curious to know if cauliflower is a good substitute. I've had it mashed before, and it was just ok. Not close enough to mashed potatoes to make me want to keep making it.

I do like steamed cauliflower with salt and butter just fine, though.

In both of our opinions, it was far better than rice. It absorbs the flavour quite well.

 

[Staestc]

Does it still crust and caramelizing in the bottom of the pan like rice does?

 

[Staestc]

The Vindaloo thickens up after the tamarin reduces. I added a 1/4 cup of water twice while it was doing so. And started Basmati rice and a new potato recipe.
View attachment ImageUploadedByHome Brew1426306340.397023.jpg

 

[Staestc]

Got a recipe or a link? I may have found what's for dinner this weekend, i have a hankering

I didn't forget you. It turned out fanstastic. I made Aloo Jeera to go with it.

View attachment Pork - Goan Pork Vindaloo In Pungent Brown Sauce Recipe (doubled).pdf

View attachment Potatoes - Aloo Jeera.pdf

 

[podz]

Diggin' my new gas burner, cooking traditional finnish pancakes out in the yard with the Muurikka pan. That was lunch. Getting ready to go outside and grill a goose now. Photos coming later!

 

[Temptd2]

Oh man, Finnish pancakes - our neighbor used to make those for my sister and me when we were little kids. She was from Finland. Those were the BEST pancakes EVER!! And yours looks just like what I remember her making.

 

[Natdavis777]

Got a Boston Butt going low and slow right now, should go pretty well tonight with some homemade BBQ sauce and some slaw.

 

[Chuginator]

On a whim. Delicious.

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[chisena]

I had some peeps over...
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[Temptd2]

I had some peeps over...

Dang - my invitation must've gotten lost in the mail! Sorry I missed all THAT yumminess!

 

[Tamarlane]

Country-style pork ribs marinated in mojo (garlic/lime/orange) then braised in beer, yellow rice and yuca on the side

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View attachment ImageUploadedByHome Brew1426414011.650863.jpg

 

[Cheesy_Goodness]

Did a basic veggie/chicken stir fry last night. Quite tasty but not photo worthy.

However, I did discover cutting the chicken diagonally against the grain and letting it marinate a bit with some corn starch really changed the texture of the chicken, just like takeout.

That's probably common knowledge to most but I thought I'd share.

Now back to your regularly scheduled food porn

 

[brewbama]

For Pi Day, SWMBO made meat Pi[es] for lunch and Shepard's Pi[e] for supper.

She used my Smithwick's Clone in her recipe.

 

[Staestc]

On a whim. Delicious.

It looks delicious! It looks like something right up my alley as well!

 

[Chuginator]

It looks delicious! It looks like something right up my alley as well!

Thanks! I've never heard of or had over-medium eggs over nachos before, but as with most everything else in the culinary world, I'm sure it has been done. It was original to me, anyway, and I'd definitely make them again.